There’s nothing quite like homemade juice to kick off the day. While I absolutely adore the ritual of my morning cup of coffee, it feels good to balance it with some liquid vitamins. Kevin’s been in a carrot/orange/ginger habit recently, and one of the best things about this combo (aside from the taste) is the pulp! Because that means muffins.

A fantastic way to utilize all the fiber and pulp from juicing is to use it for baking. And produce like carrots, beets and apples generate quite a bit! You can use it in place of a banana, for example, or pumpkin in a muffin or bread recipe – it’s an easy way to boost your daily veggie intake without even tasting it!

This week we’ve been enjoying carrot ginger muffins alongside our fresh juice (and coffee, of course. These babies have a slight bite from the ginger and a citrus twist – perfect for summer mornings.

Hi Melanie! I usually let it sit for about 5 minutes – it doesn’t take long for it to begin to “gel.” Enjoy the muffins – I think even the kiddos will like them. Gotta love anything that hides veggies.